Vegetarian Pad Thai
Who doesn’t enjoy a tangy, moderately spicy noodle dish loaded with veggies? This is a very simple Pad Thai recipe, which thankfully uses common household ingredients! Be careful to not over-cook the rice noodles, as you want them to remain firm and a little chewy. You can also feel free to use bean sprouts instead of the snow peas for a more traditional recipe. Try tossing in some shrimp or chicken for a non-vegetarian alternative!
Prep time: 20 minutes
Cook time: 15 minutes
16oz rice noodles (1/4 inch wide)
1.5 cups snow peas
3 tbsp fresh lime juice
3 tbsp Ketchup
1tbp brown sugar
¼ cup low sodium soy sauce or fish sauce
3 tbsp vegetable oil
2-3 garlic cloves, minced
1 ½ tsp crushed red pepper flakes
2 cups grated carrots
4 large eggs, lightly beaten with a pinch of salt
1/4 cup chopped peanuts
1 medium white onion, chopped
Chopped cilantro to garnish
Sliced lime to garnish
- In a covered pot, bring the water to a boil. Blanch snow peas by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well.
- In separate pot of boiling water, add rice noodles, cook for 3-5 minutes, until tender but firm.
- Drain the cooked noodles, rinse them under cool water, and set them aside to drain well.
- In a small bowl, mix together the sauce ingredients.
- In a large skillet, heat oil over medium heat and add garlic and red pepper flakes for less than one minute. Then stir in onion and grated carrots and stir-fry for 1 minute.
- Push the carrots to the sides to make a hollow in the centre. Pour beaten eggs into the centre and quickly scramble them.
- When eggs are firm, add the sauce mixture and stir to combine ingredients.
- Add the drained rice noodles and snow peas and peanuts to skillet, and toss to distribute sauce and ingredients.
- Serve your Pad Thai sprinkled with chopped cilantro and a slice of lime.